Today I have a darling little clementine olive oil cake for you.
It’s bright, flavorful, and perfectly represents my love for all things citrusy these days. It also has olive oil and butter in the base, which allows the olive oil to shine without overpowering the flavor of the cake. The silky duo also guarantee a light, fluffy crumb and well, a moist slice. I know… people get uncomfortable around the word moist (poor guy), but when it comes to my cakes, I prefer it 150% to the latter. DRY is the word that makes me cringe. Life is too short for dry cake! Like, ever.
This cake is VERY light, and almost… airy, so it’s perfect for dessert after a heavy meal, a little treat with your afternoon coffee, or even breakfast 😉
Or all three? Yes. I vote all three.
Happy Monday, loves. xo
Clementine Olive Oil Cake
- 1/2 cup olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated clementine zest
- 1/2 cup clementine juice; divided
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups confectioners’ sugar
- Preheat oven to 350° (F). Line a 9 inch round baking pan with parchment paper and grease well.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together the oil, milk, butter, vanilla, and 1/4 cup of the clementine juice; set aside.
- Mix the granulated sugar and zest together until fragrant and the sugar has taken on an slightly orange hue. Combine the sugar and eggs in a large bowl or stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, 2 to 3 minutes.
- Reduce speed to low and add the flour mixture and the milk mixture alternately, beginning and ending with the flour mixture, mixing well between additions.
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool the cake in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.
- Combine the confectioners sugar and the remaining clementine juice in a small bowl; whisk until smooth. Drizzle over the cooled cake. Let set before serving.
My favourite olive oil cake recipe! Wow so moist and perfectly flavoured!! The only I changed was 1/4 cup lemon juice and 1/4 clement juice. The flavours mixed perfect
Natalie Zidanic says
OKAY SO. I made a cake inspired by yours (meaning I based it off your recipe BUT I have commitment issues when it comes to following recipes, so I MUST improvise or sub out ingredients…don’t ask why…) But the end product was absolutely delightful and I’m so glad I tripped across your version and had that do go off of! Mom and sister loved it and the cake barely cooled enough to slice it before it was completely gone. Success! Thanks Ashley!!
Laura (Tutti Dolci) says
Love the mix of citrus and olive oil!
Thanks, Laura! I’m finding myself so drawn to citrus right now, and olive oil just goes along with its bright flavors so delightfully.
I’m voting this cake for BREAKFAST, LUNCH, and DINNER!! Whoa good. Also, you are so right…people go crazy over the word moist…but it is WAY better than the alternative!
Girl, I like the way you vote 🙂